30 mini peanut butter cups (from 12 oz pkg)
1 (17.5 oz pkg) sugar cookie mix
1 1/4 cups butter, room temperature
2 eggs
2 tbsp. + 1/3 cup reduced-fat creamy peanut butter
2 tsp. vanilla
2 cups confectioners' sugar

Preheat oven to 350°F.

Coat a 9-inch square pan with cooking spray. Quarter 18 peanut butter cups.

In a bowl, with mixer on medium speed, Beat cookie mix, 1/2 cup butter, eggs, 2 tablespoons peanut butter, and 1 teaspoon vanilla until smooth.

Stir in quartered peanut butter cups. Spread in pan. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool.

In a bowl, with mixer on medium, beat remaining 3/4 cup butter and 1 teaspoon vanilla until fluffy. Beat in 1/3 cup peanut butter.

On low, beat in sugar and 1 tablespoon water until fluffy. Spread over bars. Halve remaining peanut butter cups, garnish bars.

Submitted by: Sherry Monfils